Ingredients
- 2 large eggplants
- 2 Tbs. lemon juice
- 1/4 cup tahini
- 3 garlic cloves, peeled
- 1/4 cup olive oil, plus 1tbs.
- pita bread
- salt and pepper
Directions
Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth.
Serve with pita bread or pita chips.
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By soccerme8_12785430
Taylorsville, 84
on October 09, 2012
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Great recipe used it for the Chicken Salad Pita with Baba Ghanoush from here and it was wonderful, now I am using the rest to dip with tortilla chips and I warmed it up in the oven and it is fantastic warmed up! I will never buy store bought ever again! And also my 5 year old is eating it up as well.
By nikkiperry8_3715054
Simsbury, CT
on September 08, 2012
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This is super easy and really tasty. I also added extra lemon juice and normally LOVE garlic but would reduce that a little next time. I also added a few dashes of hot sauce. I would say to put the roasted eggplant into a colander and drain it for a while before putting it into the food processor. Mine was a little watery. I would the consistency to be thicker next time around and I think that would do the trick! Perhaps if you roasted the eggplant on a grill instead of the oven it might not be so juicy?
By GingerLuvsSushi
Edinburg, TX
on December 11, 2011
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This is a great recipe for baba ghanoush! I added an extra clove of garlic and extra Tbsp of lemon juice to recreate what I'd tried from a deli in L.A.
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